Ingredients: one box Allan Fruit Buddies Candy Canes, one cup granulated sugar, three-quarters cup softened butter, one egg, one teaspoon vanilla extract, two and a half cups all-purpose flour, half a teaspoon baking powder, and a pinch of salt. The batch yields about three dozen cookies when using 3-inch cutters and a standard holiday assortment. For best results, keep all ingredients at room temperature and measure carefully to ensure even texture and melt-free centers.
To Make: 1. Cream the sugar with the butter until pale and fluffy. Beat in the egg and vanilla until completely blended.
2. In another bowl, whisk the flour, baking powder, and salt. Add the dry mix to the butter-sugar mixture in two additions, mixing just until the dough comes together.
3. Lightly knead the dough until smooth. Divide into two equal disks, wrap in plastic, and chill for 30 minutes to relax the gluten and develop flavor.
4. Preheat the oven to 375°F, about 190°C. Roll the dough on a lightly floured surface to about ¼ inch thick, or 5 mm. Cut out shapes with holiday themed cookie cutters and transfer to a parchment lined sheet. Safety note: ask an adult for help with the oven if needed.
5. Space the cookies at least 1 inch apart on the parchment lined baking sheet. Use smaller cutters to punch out shapes from the centers, leaving a border about ¼ inch wide. Shapes can also be cut with a small knife, with adult assistance.
6. Fill the cutouts with candy cane pieces, being careful not to overfill so the candy centers won’t merge during baking. Re-roll the scraps to make extra cookies.
7. Bake 8 to 10 minutes, or until the cookie edges turn golden and the candy centers melt evenly. Cool completely on the baking sheet before lifting them off. Store in an airtight container for up to five days.
Ingredients: 1½ sticks unsalted butter, 8 ounces bittersweet or semisweet chocolate, 3 large eggs, 1½ cups sugar, ¾ cup all-purpose flour, ½ teaspoon peppermint extract, 1 teaspoon vanilla extract, ¼ teaspoon salt.
Frosting: 2 cups sifted powdered sugar, ½ stick unsalted butter at room temperature, 2 tablespoons whole milk, ¾ teaspoon peppermint extract.
To Make: 1. Preheat the oven to 350°F. 2. Grease a 9 by 13 inch glass baking pan. 3. Stir butter and chocolate in a small saucepan over low heat until smooth; you can also melt them in short bursts in a microwave. Set aside when melted.
4. Using an electric mixer on medium speed, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes.
5. Add the chocolate and butter mixture, flour, salt, vanilla, and peppermint extract, stirring until just blended.
6. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool before frosting.
7. For the frosting, beat powdered sugar, butter, milk, and peppermint extract until creamy. If needed, add more butter or powdered sugar to reach the desired texture; a touch of pink or green food coloring can give a minty look.
8. Spread frosting over the cooled brownies.